Monday, January 7, 2013

Cheddar Cauliflower Soup

Cheddar Cauliflower Soup 


8 servings, 1 cup each| 

2 tablespoons extra-virgin olive oil 
2 large leeks, white and light green parts only, thinly sliced and rinsed 
4 cups chopped cauliflower florets (from 1 medium head) 
2 1/2 cups low-fat milk, divided 
2 cups water 
1 bay leaf 
1 teaspoon salt 
1/2 teaspoon white or black pepper 
3 tablespoons all-purpose flour 
1 1/2 cups shredded extra-sharp Cheddar cheese 
1 tablespoon lemon juice 

Heat oil in a large saucepan over medium heat. Add leeks and cook, stirring, until very soft, about 5 minutes. Add cauliflower, 2 cups milk, water, bay leaf, salt and pepper. Bring to a boil over medium-high heat, stirring often. Reduce heat to a simmer, cover and cook, stirring occasionally, until the cauliflower is soft, about 8 minutes. 
Meanwhile, whisk the remaining 1/2 cup milk and flour in a small bowl. When the cauliflower is soft, remove the bay leaf and stir in the milk mixture. Cook over medium-high heat, stirring, until the soup has thickened slightly, about 2 minutes more. Remove from the heat. Stir in cheese and lemon juice. 

Per serving : 186 Calories; 11 g Fat; 5 g Sat; 3 g Mono; 27 mg Cholesterol; 13 g Carbohydrates; 10 g Protein; 2 g Fiber; 488 mg Sodium; 198 mg Potassium

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